I’ve been having fun making crazy sandwiches. We go to this sub shop often in Chicago, so this Turkey Focaccia Sandwich with Beet Pesto & Feta is inspired by something I ate not too long ago! I love a beet pesto (I just love pesto in general), and I paired it with a crunchy mini Greek mix of cucumbers and tomatoes, layered with prosciutto, turkey, arugula, and pickled onions to tie it all together! It’s crunchy, soft, and flavorful.
What you need to make this Turkey Focaccia Sandwich
Here’s the supplies I recommend:
- A small sheet pan – helpful to roast our beets in the oven
- parchment paper – optional, but also helpful for roasting our beets.
- A Food processor – I like my Cuisinart one to make pesto!
- A sharp knife – I used one from my Zwilling set.
- A cutting board
Ingredients for this Turkey Focaccia Sandwich
Here’s what to add to your grocery list:
- 1 loaf Focaccia bread – I baked my own, but you can purchase yours from the grocery store of a local bakery. Feel free to use sourdough or anything else you prefer. I’m not as confident sharing a focaccia recipe here (still testing and working on what’s best), but I’ll add it in later when I get there!
- beets – I purchased a bag of whole beets at Trader Joe’s. You can use the rest in salads, other dinners (like this pizza), or beet hummus!
- Extra virgin olive oil – a must!
- fresh basil and parsley – feel free to mix it up though, like dill!
- pine nuts
- lemon juice – just get 1 lemon
- garlic
- parmesan – I typically buy the pre-grated or shaved kind
- 1 cucumber
- a pack of cherry tomatoes
- crumbled feta or a block of feta
- sliced turkey – or any lunch meat you’d like
- prosciutto – pre-sliced!
- mayonnaise and dijon mustard
- arugula
- pickled red onions – I make my own at home, by boiling some water with some white vinegar and a spoonful of sugar. Then I pour them over thinly sliced onions and let them marinate in a jar.
- salt, pepper, and red pepper flakes
How to make a Turkey Focaccia Sandwich with Beet Pesto & Feta
Let’s make it together!
Step 1
Preheat the oven to 400℉. Place your chopped beets on a baking sheet lined with parchment paper. Drizzle with olive oil and toss. Roast in the oven for 20 minutes or until a knife comes out somewhat easily when inserted into the beet. Let cool for 10 minutes.
Step 2
Make the pesto – add all the ingredients to the food processor and pulse until smooth. Then add the beats and pulse again – add more olive oil if too chunky for your taste.
Step 3
Make the mediterranean salad. In a small bowl, combine the cucumber, tomato, feta and one tablespoon of olive oil.
Step 4
Prepare your sandwich. Cut your focaccia and add a generous helping of beet pesto on one side, as well as mayo and Dijon mustard on the other. Layer on the turkey, prosciutto, salad mixture, arugula and pickled onions. Enjoy!
Other recipes to try
If you liked this Turkey Focaccia Sandwich with Beet Pesto & Feta, check out these other recipes:
Crockpot Philly Cheesesteaks with Carrot Mayo and Broccolini
Red Wine Beef and Potato Salad
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Turkey Focaccia Sandwich with Beet Pesto & Feta
Equipment
- 1 small sheet pan to roast beets
- parchment paper optional
- 1 Food processor for the pesto
- 1 sharp knife
- 1 cutting board
Ingredients
- 1 loaf Focaccia bread horizontally sliced
For the beet pesto
- 2 large beets cubed
- ¼ cup olive oil plus more, for the beets
- ⅓ cup fresh basil
- ¼ cup fresh parsley
- 3 tbsp pine nuts
- 2 tbsp lemon juice
- 1 garlic clove
- ¼ cup parmesan cheese grated or shaved
- 1 pinch salt
- 1 pinch pepper
- 1 pinch red pepper flakes
For the Mediterranean mixture
- ½ cup cucumber diced
- ⅓ cup cherry tomatoes diced
- ¼ cup crumbled feta
- 1 tbsp olive oil
Other toppings
- sliced turkey around 12 slices
- sliced prosciutto around 12 slices
- mayonnaise
- dijon mustard
- arugula
- pickled red onions
Instructions
- Preheat the oven to 400℉. Place your chopped beets on a baking sheet lined with parchment paper. Drizzle with olive oil and toss. Roast in the oven for 20 minutes or until a knife comes out somewhat easily when inserted into the beet. Let cool for 10 minutes.2 large beets
- Make the pesto – add all the ingredients to the food processor and pulse until smooth. Then add the beats and pulse again – add more olive oil if too chunky for your taste.¼ cup olive oil, ⅓ cup fresh basil, ¼ cup fresh parsley, 3 tbsp pine nuts, 1 garlic clove, ¼ cup parmesan cheese, 1 pinch salt, 1 pinch pepper, 1 pinch red pepper flakes, 2 tbsp lemon juice
- Make the mediterranean salad. In a small bowl, combine the cucumber, tomato, feta and one tablespoon of olive oil.½ cup cucumber, ⅓ cup cherry tomatoes, ¼ cup crumbled feta, 1 tbsp olive oil
- Prepare your sandwich. Cut your focaccia and add a generous helping of beet pesto on one side, as well as mayo and Dijon mustard on the other. Layer on the turkey, prosciutto, salad mixture, arugula and pickled onions. Enjoy!1 loaf Focaccia bread, sliced turkey, sliced prosciutto, mayonnaise, dijon mustard, arugula, pickled red onions
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